Is pork butt or shoulder shred better?
Both of these cuts are an excellent choice when making pulled pork. The Boston butt has more fat, which means it will be slightly juicier than the pork shoulder. But since the pork butt and pork shoulder are both full of connective tissue, either one will make tender, shreddable pulled pork.
What is better for pulled pork?
When it comes to pulled pork, most experts agree that the pork butt, also known as the Boston butt, is the best choice due to its tenderness, texture, and flavor. … If for whatever reason you can’t find a Boston butt, the picnic shoulder is your next best option.
Can you overcook pulled pork?
Can you overcook the pork? It’s hard to overcook the well-marbled and fatty shoulder cut. However, it can become mushy due to the acids in the sauce if the cooking continues too long beyond the recommended cook times. Make sure to keep an eye on the pork and take a bite for the best gauge of doneness.
When should you pull apart pulled pork?
Once the meat has reached an internal temperature of 90-92C you can take it from the barbecue. The meat should be soft and you should be able to pull it apart with two forks. If not, place it back on the barbecue, it will need more time. Before actually pulling, leave the meat to rest for at least 30 minutes.
How do you make pulled pork fall apart?
Pork that isn’t shredding due to undercooked meat is easier to fix. Just put the meat back on the smoker until it’s reached at least 195 degrees. Let it rest for at least 45 minutes, then attempt to shred it again.
Why is pork shoulder called pork butt?
“The barrels the pork went into were called butts,” the author explains. “This particular shoulder cut became known around the country as a New England specialty, and hence it became the ‘Boston butt. ‘”
What’s the difference between shredded pork and pulled pork?
Pulled is typically done by slow cooking the meat until the connective tissue breaks down, then you literally pull the meat apart. You’re left with strings of tissue. Shredding is done by mechanically cutting or tearing meat into chunks.